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Related Experiment Videos

Immobilized yeast bioreactor systems for continuous beer fermentation

Tata1, Bower, Bromberg

  • 1Miller Brewing Company, 3939 West Highland Boulevard, Milwaukee, Wisconsin 53201, USA.

Biotechnology Progress
|February 6, 1999
PubMed
Summary

Continuous fermentation using immobilized yeast bioreactors, including fluidized bed reactors (FBRs) and silicon carbide cartridge reactors (SCCRs), significantly reduces fermentation time by half compared to batch processes. The resulting beer is acceptable, demonstrating the technology

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Area of Science:

  • Biotechnology
  • Food Science
  • Chemical Engineering

Background:

  • Traditional beer fermentation is time-consuming.
  • High-gravity wort fermentation presents challenges.
  • Immobilized yeast systems offer potential for process intensification.

Purpose of the Study:

  • To evaluate two immobilized yeast bioreactor systems for continuous high-gravity wort fermentation.
  • To compare their performance against conventional batch fermentation.
  • To assess the quality and characteristics of the fermented product.

Main Methods:

  • Utilized a fluidized bed reactor (FBR) with porous glass beads and a loop reactor with silicon carbide cartridges (SCCR) for yeast immobilization.
  • Operated systems in a two-stage continuous process.

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  • Analyzed fermentation kinetics, sugar attenuation, byproduct formation (fusel alcohols, esters, vicinal diketones - VDKs), and yeast biomass production.
  • Assessed product flavor and implemented a VDK removal step.

    • Main Results:

    • Nearly complete wort sugar attenuation was achieved in both systems, especially in a two-stage process.
    • Fermentation time was reduced by approximately 50% compared to batch processes.
    • Volumetric productivity was similar between FBR and SCCR systems.
    • Lower total fusel alcohols and generally higher total esters were observed compared to batch fermentation.
    • Elevated levels of vicinal diketones (VDKs) required a subsequent treatment step.
    • The final product from the FBR system was flavor-acceptable, though distinct from batch-fermented beer.

    Conclusions:

    • Immobilized yeast bioreactors (FBR and SCCR) offer a feasible and efficient technology for accelerated continuous fermentation of high-gravity worts.
    • The technology significantly shortens fermentation times while maintaining acceptable product quality.
    • Further optimization, particularly for VDK management, is important for industrial application.